1) Preheat oven to 350 degrees F.
2) Blend egg replacer powder and water with hand mixer (or by hand) until it's thick and creamy.
3) In another bowl cream the "butter" and sugars until it's light and fluffy. Add the vanilla until thoroughly combined.
4) In yet another bowl, combine the flour, baking soda, and salt.
5) Gradually beat in the dry ingredients into the wet ones until it forms a dough.
6) Thoroughly stir in the white chocolate chips and nuts.
7) Portion out the dough onto lightly greased cookie sheets. Lightly pat down the portioned dough balls before putting them into the oven.
8) Bake for 6-8 minutes. Let cool on sheets for a minute or two and then remove onto a cooling rack/towel.
9) Repeat steps 7 & 8 until you run out of dough.

SO HOW'D IT GO?

I just made these and they were really good. I had a half batch at the end to which I added vegan butterscotch chips. Those are baking now, but I imagine it will be really good, too.

Other than the butterscotch chips in the final batch, I followed the recipe exactly. I usually like my cookies a little undercooked and generally pull them out at the lowest time listed, but for these I kept them in the oven for the maximum amount of time and they were perfect for me. I'm in the northern midwestern part of the US and it's winter time. I'm sure there's some altitude/humidity thing contributing to the longer cooking time to get the same slightly undercooked result.

Since no one said anything about this and I always want to know, for spacing reasons, they don't spread. You flatten them and that's how they will look when you pull them out. You won't need to worry that they will spread out into one gigantic cookie. I crammed several cookies on one cookie sheet.

I just made this and it's alright but not quite like the other white chocolate macadamia nuts cookies that I tried. I didn't have brown sugar so I substituted more regular sugar for it. Maybe it's the brown sugar that makes the difference?

Yes the brown sugar is needed for this recipe. Brown sugar attracts moisture, so it will keep baked goods from drying out so quickly. Also, brown sugar includes molasses, which adds moisture, and certainly changes the taste. Substituting white sugar for brown sugar in a recipe will produce a baked good that is less moist and without a slightly butterscotchy flavor.

I just made this and it's alright but not quite like the other white chocolate macadamia nuts cookies that I tried. I didn't have brown sugar so I substituted more regular sugar for it. Maybe it's the brown sugar that makes the difference?

Mix the powder with the warm water don't add extra (unless the dough is dry which it shouldn't be) It says to use 4 1/2 teaspoons Ener-G Egg Replacer powder. Do we not put the water for the "eggs" as well as the 6 table spoons already on the recipe list?